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Steamed Fresh Crab in Curry Sauce Recipe
Serves 4
Ingredients: 1 large whole fresh crab
6 slices ginger root
2 tbsp dry sherry
3 spring onions or Chinese parsley
1/2 bell pepper, diced
1 tsp curry powder
1/4 tsp salt
1/2 tsp sugar
1 cup stock
1 tsp ginger, minced
1 clove garlic, minced
2 tbsp peanut oil
Cornstarch paste
Instructions: Sauce:
1. Heat oil in medium-hot saucepan.
2. Saute minced garlic until fragrant.
3. Add curry powder.
4. Stir over medium heat for about 1 minute - avoid burning powder.
5. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute.
6. Add bell pepper, which has been coarsely diced into 1/4"; squares; stir in enough thin cornstarch paste to make a light sauce.
7. As soon as sauce thickens, remove from heat and reserve.
8. This sauce can be made up ahead and reheated just before serving.
Steamed Crab:
9. Pry off plate from crab in one piece.
10. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces.
11. Carefully crack claws, keeping them intact.
12. Reassemble crab on oval platter.
13. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate.
14. Wash green onions, remove roots, and shred, greens and all, into 2"; sections.
15. Bring water in steamer to rolling boil.
16. Steam crab for about 15-20 minutes, depending on size.
17. Meanwhile, reheat curry sauce (or keep hot in double boiler).
18. Remove steamed crab from steamer; drain excess water.
19. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate.
20. Serve.
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